lunch
Mediterranean Chickpea & Tuna Salad
Cans of tuna and chickpeas are both practical, affordable protein sources that keep well in the cupboard for unplanned lunches.
10 min prep · 0 min cook · 10 min in total · serves 2
What you need
- 2 cans tuna in spring water, drained
- 1 can chickpeas, drained
- 2 roasted peppers (jar), sliced
- ½ cucumber, diced
- Handful flat-leaf parsley, chopped
- Juice of 1 lemon
- 2 tbsp olive oil
- Salt, pepper, pinch chilli
What to do
- 1Combine tuna, chickpeas, peppers, cucumber, and parsley in a large bowl.
- 2Dress with lemon juice, olive oil, salt, pepper, and chilli.
- 3Toss and serve; works well in a pitta or on leaves.
